Friday, May 14, 2010

Vegan Horseshoe Sandwich

The horseshoe sandwich is native to Springfield, IL. Read the Wikipedia page on it here: Horseshoe sandwich.

Vegan Horseshoe Sandwich

* Prep Time:
45 minutes
* Cook Time:
2 hour

* Ingredients (for vegan burgers):

  • 3/4 cup textured soy protein granules
  • 3/4 cup water
  • 2 tsp of egg replacer (arrowroot or EnerG)
  • 1/4 cup oats
  • 1/3 cup walnuts, finely chopped
  • 1/3 cup white onion, minced
  • 3 cloves garlic, minced
  • 1/3 cup carrot, shaved
  • 1/3 cup green onion, minced
  • 1/3 cup red pepper, minced
  • 1/3 cup mushroom, minced
  • 1/4 cup fresh thyme, minced
  • 1/4 cup fresh basil, minced
  • 1/3 cup flour
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp sage
* Ingredients (for cheese sauce):

  • 1 large red pepper roasted, peeled, and seeded
  • 3/4 cup raw cashews
  • 1 1/2 cup water
  • 1/2 cup nutritional yeast
  • 1 tbsp Dijon mustard
  • 2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp tumeric
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp vegan Worcester sauce
  • 3 tbsp flour
  • 1/4 cup margarine
  • 1/2 cup beer (lager)
  • 1-2 tbsp cornstarch with 5 tsp water (combined)
  • soy milk (to desired consistency)
* Ingredients (other):

  • olive oil
  • 1 bag of frozen crinkle fries, cooked as package describes, add kosher salt while cooking
  • white bread, sliced
  • 4 vegan burger patties (see above)
  • 1 cup vegan butter, melted
  • kosher salt, to taste
  • black pepper, to taste
  • 5 cloves garlic, pureed
  • dash of paprika, top the dish!

* Recipe (for vegan burgers):
  1. Simmer water and textured soy protein in a small pot until it becomes soft and water evaporates.
  2. While the textured soy protein simmers, combine all remaining ingredients. Heat skillet on medium heat with olive oil.
  3. Add the soy protein to the ingredient mixture until well combined.
  4. Form into patties and place in skillet.
  5. Fry each side until cooked (will take several minutes per side). Add more olive oil as you go.
* Recipe (for cheese sauce):
  1. Roasted red pepper on broil until it is soft.
  2. Meanwhile, combine the rest of the ingredients in a blender. Blend until smooth.
  3. Add seeded, peeled, roasted red pepper to cheese sauce mixture. Blend until smooth.
  4. Pour mixture into pot on medium heat.
  5. Add cornstarch and water mixture, bring to boil. Add the milk in slowly ; depending on how thick or runny you want the sauce, add more or less.
  6. Once boiling, lower heat and let simmer. Keep stirring the mixture.
  7. Continue stirring until you pour over sandwich.
* Recipe (for building sandwich):
  1. Place crinkle fries on a baking sheet. Bake in oven as directed by instructions on fries.
  2. Meanwhile, combined melted butter, garlic, salt, and pepper into bowl. Take piece of white bread and spread this mixture onto each side.
  3. Place the bread with mixture on skillet with medium heat. Toast each side until brown.
  4. Plate 2 pieces of bread, two patties, pile of fries, top with cheese sauce and dash of paprika.
  5. Enjoy!


Lori said...

I grew up in Springfield, IL. When I saw your reference to your blog entry for a Vegan Horseshoe Sandwich, I FLEW over here. And you even attributed the sandwich to Springfield. Goodness! :::big smile::: You know, I'll have to try this! :)

Miss Lexy said...

I'm so glad you're excited!!

Anonymous said...

I was googling for vegan yeast cheese sauce, your site came up and low and behold a horseshoe posting. lol
I lived in Spfld in the 90's and was explaning a horseshoe just the other day to someone.
Thanks for the good memories and hopefully good cheze sauce.

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